CHEF JEFF — ONE BYTE AT A TIME: Salmon GravalaxSeafood always is a sure bet to be a hit as an appetizer during the holidays.
By: Herald Staff Report,
Seafood always is a sure bet to be a hit as an appetizer during the holidays.
3 tablespoons finely chopped fresh dill
5 teaspoons kosher salt
1 tablespoon sugar
1 teaspoon each: vodka, crushed peppercorns
1 pound center cut salmon fillet, washed, bones removed
Mix dill, salt, sugar, vodka and peppercorns in a bowl. Place fish on a large piece of plastic wrap. Sprinkle mixture over the fish; massage it into salmon. Wrap fish in the plastic. Refrigerate, turning and massaging twice a day, 1 to 2 days. Slice thinly to serve. Keeps 1 week.
Yield: Serves 6.
Approximate nutritional analysis per serving: 108 calories, 51 percent of calories from fat, 6 grams fat (2 grams saturated), 28 milligrams cholesterol, 2 grams carbohydrates, 11 grams protein, 1,227 milligrams sodium (calculation based on total salt used; actual salt absorbed by fish will be lower), no fiber.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.